Recipe courtesy Anne Burrell
Programme: Secrets of a Restaurant Chef
3 cloves garlic, smashed
1 small bunch fresh thyme
1 lemon, peel removed in wide strips with a veggie peeler
1 tbsp coriander seeds
2 bay leaves
1.1 litres extra-virgin olive oil
4 (170g) salmon fillets
1. Place the aromatics (the garlic, thyme, lemon zest, coriander, and bay leaves into a cheesecloth). Tie into a sachet. Add the oil to a large straight-sided sauté pan and toss in the sachet. Bring the pan to a medium heat and let simmer for 15 minutes.
2. Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil for 15 to 17 minutes. Remove from the oil with a fish slice to a plate before serving.
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